1 prosciutto hock (ask your favorite gourmet store to save you one) or un-smoked ham hock
8 ounces Parmesan rinds (about 3 rinds)
2 bay leaves
5 coriander seeds
2 pounds English peas
1 handful pea shoots (about 3 ounces)
2 tablespoons extra-virgin olive oil, plus more for serving
1 ounce pancetta, thinly sliced
1 head Little Gem lettuce, cut into ½-inch squares
8 ounces ricotta salata, thinly sliced
Cracked black pepper
1. Make the broth: In a large stock pot, combine 2½ quarts of water with the prosciutto hock, Parmesan rind, bay leaves, coriander and a large pinch of salt. Bring to a simmer and cook for 30 minutes.
2. Shuck the fresh peas and reserve the pods. (You'll get about 3½ cups peas.) Rinse the pods, peas and pea shoots separately in cold water, then drain. Add the pea pods to the simmering broth.
3. In a large pot, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it sizzles and begins to crisp, about 4 minutes. Stir in the peas and a pinch of salt and increase the heat to medium-high. Cook for 2 minutes until the peas soften slightly, then stir in the lettuce, a quarter of the pea shoots and 1 cup of the broth. Turn the heat down to medium and continue to simmer, stirring frequently.
4. Place the rest of the pea shoots in a blender and carefully add the remaining broth through a fine-mesh strainer, discarding the pea pods and rinds. Blend at high speed until the mixture is smooth. Stir the pureed broth into the pancetta-pea mixture and cook until the peas and lettuce are soft, about 7 to 10 minutes. Season to taste with salt and pepper.
5. To serve, ladle the soup into 4 bowls, top each with a few slices of ricotta salata, a generous drizzle of olive oil and a small pinch of black pepper.